Try Executive Chef Frank Caputo's recipe for Red Quinoa Chipotle Lime Salad

April 27, 1:59 PMOrganic Food ExaminerNatalie Rotunda

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Executive Chef Frank Caputo uses quinoa (say keen-wah) in today’s delicious recipe. Quinoa has been a staple among South American peoples for thousands of years. The grain --- which the Incas called the ‘mother grain’ --- is a nutritious source of protein, Vitamin E, some B vitamins, calcium, iron, as well as all eight essential aminos. It comes in a range of colors, ivory to black. Chef Caputo calls for red quinoa in this recipe

Chef Caputo is based in Cancer Treatment Center of America’s newest facility (the nation’s first all-digital cancer hospital!), in Goodyear, a suburb of Phoenix, Arizona. He’s part of the multidisciplinary team at Cancer Treatment Centers of America (CTCA), which provides advanced and complex cancer patients with a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.

Red Quinoa Chipotle Lime Salad with Toasted Corn and Avocado

1-1/4 quarts of water
1-1/4 pounds of organic quinoa
½ cup fresh-squeezed organic lime juice
3-1/4 tablespoons chipotle cooked in tomato sauce (adobo). Use only the sauce, add
chipotle for more heat.
½ cup organic extra virgin olive oil
½ tablespoon organic agave nectar
½ tablespoon sea salt
1-3/4 bunches organic scallions, sliced thinly, discard any tough leaves
1 bunch organic cilantro, cleaned and chopped
1-3/4 cups roasted organic corn, removed from the cob
3 each organic roma-style tomatoes, seeded and diced
2-1/2 organic avocados, diced (firm avocados work best)
Juice of 1 organic lime (to coat avocado)

Bring 2 quarts of water to a boil, stir in red quinoa. Reduce to a simmer and cover for about 15 minutes, or until liquid is gone. Cool quinoa quickly. Slowly whisk olive oil into lime juice and adobo sauce until well-blended. Adjust flavor with sugar and salt. Add chipotle lime dressing to red quinoa and mix well. Dice avocado and coat with lime juice to prevent browning. Gently stir in avocado and remaining ingredients and mix well

Chill before serving

Look for my interview with Chef Caputo tomorrow!